Pumpkin Pecan Blondies

Pumpkin Blondies Recipe - Cashmere & Cocktails

Want to know what’s better than a pumpkin pecan blondie? A pumpkin pecan blondie smothered in cream cheese glaze, that’s what. Honestly, what dessert wouldn’t benefit from a little (or a lot) of cream cheese glaze drizzled over it? The toasted pecans also bring a lot to the table, balancing the sweetness of the glaze with their nutty flavours. If you’ve never had pumpkin, or aren’t sure you even like pumpkin, this is a recipe I recommend trying. Trust me; this pumpkin pecan blondie recipe will totally make a pumpkin spice lover out of you.

Scroll below for this Pumpkin Pecan Blondie recipe and if you haven’t already, don’t forget to subscribe! 😉

Pumpkin Blondies Recipe - Cashmere & CocktailsPumpkin Blondies Recipe - Cashmere & Cocktails

Here’s what you’ll need:

For the blondies:

  • 2 cups all-purpose flour
  • 1 tsp cinnamon, ground
  • ¼ tsp nutmeg, ground
  • ¼ tsp ginger, ground
  • 1/8 tsp cloves, ground
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup butter, melted
  • 2 cups brown sugar
  • 1 egg
  • 1 ½ cups pumpkin puree
  • 2 tsp pure vanilla extract
  • 1 ½ cups white chocolate chips
  • ½ cup pecans, toasted and chopped

For the glaze:

  • 4 Tbsp butter
  • 4 oz. cream cheese, softened
  • 1 tsp pure vanilla extract
  • 1 cup confectioners’ sugar
  • 1-4 Tbsp milk

Here’s what you’ll do:

  1. Preheat oven to 350° Line a 9×13” baking pan with parchment paper and set aside.
  2. In a large bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and continue to beat until well combined.
  3. In a separate bowl, sift flour, spices, baking powder and salt.
  4. Add wet ingredients to dry, and fold together until combined and no clumps remain.
  5. Fold chocolate chips and toasted pecans into batter.
  6. Pour batter into prepared baking pan. Bake for 25-30 minutes or until golden brown.
  7. For the glaze, beat cream cheese, butter, vanilla and confectioners’ sugar with an electric mixer until smooth. Whisk in milk until desired consistency is achieved.
  8. Allow blondies to cool completely, then pour glaze over top. Sprinkle with additional toasted pecans.
  9. Cut into 12 squares, serve and enjoy!

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Hey there! I’m Jennifer, the human behind Cashmere & Cocktails. I’m a food, product and travel photographer from New-Brunswick, Canada. For business inquiries, please email me at: cashmereandcocktailsblog@gmail.com

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